Tomato Kasundi

It’s a Perfect time to make some Kasundi for those summer BBQs and winter casseroles! It’s so easy to make and can be used as a beautiful aromatic condiment for lots of dishes.

This recipe is from Bees step Grandmothers Indian cookery book, she lived most her life in Bangalore, India. Bee and I were lucky enough to have visited her at her house shortly before she passed away. The most amazing house full of marble right next door to the Pall Mall factory.

You will need :

2.5 kg of tomatoes

300 gm peeled and chopped ginger

1 whole medium sized garlic peeled and chopped

3 tbsp vegetable oil

3 tbsp turmeric

3 tbsp ground cumin

3 tbsp ground coriander

2 tbsp chilli powder

1 tbsp yellow mustard seeds ( soaked in a little water to soften )

1 tbsp black mustard seeds ( soaked in a little water to soften )

5 fresh red chillies halved, seeded, and roughly chopped

500 ml malt vinegar

1 1/2 cups of brown sugar

1 tsp salt

Firstly put a pot of water on and bring to the boil
Mark the tomatoes with a cross or an X on the base and place into the pot once it’s boiling
Leave for just 30 seconds and transfer to a bowl of ice water, this will stop them carrying on cooking
Drain off the tomatoes, peel and roughly chop then set aside
Puree the garlic and ginger in a food processor until smooth add the tomatoes and pulse until well combined
In another pot heat the oil in a pan until it starts to smoke a little add the turmeric, cumin, coriander and chilli powder, stirring all the time
Add the tomato garlic and ginger mix back onto the heat in the same saucepan at a medium heat
Add the vinegar, mustard seeds, sugar, and salt simmer for about 45 mins to an hour until it has slowly started to reduce
Spoon into sterilised jars, seal while they are hot and label